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GET IT NOWMy Stuffed Poblano Peppers Have A Cheesy Chicken Filling, With No Peeling
These stuffed poblano peppers came about because I spotted poblanos at the store back in 2022 and, like I always do with new-to-me produce, had to try them.
I’d already made stuffed banana peppers, stuffed portobello mushrooms, and turkey stuffed bell peppers hundreds of times. But stuffed poblanos quickly earned their place in the rotation, and I made these a dozen times that first year. Here’s why:
- No separate roasting or peeling – Many poblano pepper recipes I’ve seen char or pre-roast poblanos before stuffing, and some peel them, too. I skip all that jazz and treat these the same as regular bell peppers instead. Just cut in half, remove the seeds, fill, and bake.
- Simple, creamy, cheesy chicken filling – Shredded chicken, juicy tomatoes, flavorful taco seasoning, cream cheese, and cheddar turn into a hot, irresistibly melty filling. I also love that it’s incredibly simple — just 7 ingredients in the filling.
- Easy 30-minute recipe – If you’ve got cooked chicken already, the prep for this stuffed poblano peppers recipe is minimal. I can half the whole thing ready in around half an hour.
If you haven’t branched out beyond regular bell peppers for your healthy Mexican meals, this is your moment. Grab a pan and make these stuffed poblano peppers with me!
“These were so tasty and easy to make. Putting it all together was quick and the taco flavor was the perfect spice. I liked the texture of the poblanos, especially not taking the extra step of roasting and peeling it first, because it was getting late and I needed something quick. My hungry hubs said I should make this again!”
-Diana
Ingredients & Substitutions
Here I explain the best ingredients for my stuffed poblano peppers recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Poblano Peppers – Poblanos are a mild, dark green type of Mexican chile pepper, about the size of green bell peppers, but with a more pointy end. I developed this poblano pepper recipe with three large ones, but since then I haven’t always been able to find peppers this big, and have had success using an extra one when they were smaller. If you have extras, use them to make my chile verde next!
- Shredded Chicken – You can make your own chicken breast in the Instant Pot quickly, or shred rotisserie chicken from the store for a shortcut. I’ve also used chopped baked chicken breast in a pinch, but found that shredded absorbs the liquids and flavors better. Alternatively, these stuffed poblanos can work with other proteins, such as ground beef (for a more traditional taco meat filling), ground turkey, ground pork, or even Mexican chorizo, as long as you cook and crumble them first.
- Diced Tomatoes – Get the canned kind like this. PSA, friends: Do not drain it, you need the liquid to simmer the chicken and make it all juicy! Tomato sauce can also work, but the texture is different and I like diced tomatoes here more.
- Taco Seasoning – For all the Mexican flavor! I make my own taco seasoning mix with chili powder, cumin, salt, pepper, smoked paprika, dried oregano, garlic powder, onion powder, and cayenne. Store bought works too, but if yours is unsalted, I recommend adding salt to the filling to your taste.
- Butter & Garlic – I use unsalted butter to saute the garlic, because the heat is only medium and the butter adds a little richness. Olive oil or avocado oil works, too. Fresh garlic gives you the strongest flavor, but jarred minced garlic is an easy shortcut.
- Cheeses – I add cream cheese to make the filling creamy and mellow the chile flavor, and shredded cheddar cheese for a melty top. Other shredded cheeses work on top too, such as Monterey Jack or a Mexican cheese blend.
- Fresh Cilantro – Optional, but I like the fresh contrast over the hot, cheesy peppers. A squeeze of lime is nice, too!
How To Make Stuffed Poblano Peppers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the poblanos. While the oven preheats, slice the peppers in half lengthwise, remove the seeds, and place them on a lined baking sheet. Sometimes I leave the stems attached to look a little prettier, but this time I removed them for the picture below.
- Make the chicken mixture. Saute the garlic in some butter over medium heat. Then, add the chicken, tomatoes (no draining please!), and taco seasoning. Bring to a boil, then simmer until the extra liquid is absorbed. This happens surprisingly fast!
- Make the filling creamy. Reduce the heat to low. Stir in the cream cheese, pressing it with the back of a spoon or spatula as it melts, until the filling is smooth and creamy.
- Stuff the peppers. Spoon the filling into the pepper halves, open side up. I mound it generously rather than keeping it level with the edges. Pepper sizes vary, so the exact amount that fits in each half will vary, too. Sprinkle the cheddar over the tops.
- Bake the stuffed poblano peppers. You want the cheese on top to get melty and the filling hot, but mostly I go by the actual pepper texture and ensure they get soft. I like to finish with cilantro for a fresh contrast, too.
My Recipe Tips
- Poblanos are usually mild, but individual peppers can be hotter. None of them are extremely hot, so even my kids can handle them. But if you have spice-sensitive family members, you can use this same filling with regular bell peppers.
- Do you have to peel poblano peppers? No, not for this recipe. Some people peel them, especially when charring the skin, because it can be tough or a little bitter, but I don’t find that to be the case with these roasted stuffed poblano peppers.
- Wear gloves if your skin is sensitive to chiles. I recommend gloves when removing the seeds if chile peppers tend to irritate your hands, and avoid touching your face or eyes.
- Want very soft stuffed poblano peppers? Larger or thicker peppers may need a little extra time in the oven. The filling doesn’t dry out too easily so that’s usually fine, or you can cover them if needed. If you prefer them extra soft, you can roast the empty halves for 10-15 minutes first with a little olive oil, then add the filling and bake again, but I don’t usually do this.
- Don’t worry if the filling amount isn’t exact. Poblanos vary a lot in size. I mound the filling into the halves and it usually fits. But if you still have extra, save it for tacos (it’s really good with the extras I put on my chicken tacos!), spoon it over cilantro lime cauliflower rice, or add it to eggs.
- Want to make them more hearty? Replace half of the chicken with cooked black beans, corn, quinoa, or rice.
Stuffed Poblano Peppers (No Peel Recipe)
My stuffed poblano peppers skip the extra roast-and-peel step, with creamy taco-seasoned chicken and melty cheese. Ready in about 30 minutes!
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet. Set aside.
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In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds, until fragrant.
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Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes, until the extra liquid is absorbed into the chicken.
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Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.
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Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.
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Bake for 15-20 minutes, until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 stuffed poblano pepper half
- Tips: Check out my recipe tips above to help you get tender stuffed poblano peppers, explain why I don’t peel the skin, handle different pepper sizes, and use any extra filling.
- Storage: Keep leftovers in the refrigerator for up to 3-5 days. They reheat very well.
- Meal prep: Prep the peppers, make the filling, and assemble up to 3 days ahead. Cover and refrigerate, then bake when ready.
- Reheat: Warm in the microwave or a 350-degree F oven. If frozen, thaw overnight or bake from frozen, which will take longer.
- Freeze: You can freeze stuffed poblanos for up to 3 months. I usually prefer to do that after a partial bake, which preserves the texture better than freezing raw or fully cooked.
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Stuffed Poblano Peppers
Serving Ideas
These chicken and cheese stuffed poblano peppers are enough for dinner on their own, which is what I love about them. If you want something extra, I recommend something fresh, crunchy, or tangy on the side:
- Fresh Salad – I like taco slaw or a simple cucumber onion salad with these because the crisp, fresh texture gives you a nice contrast to all that creamy chicken and melted cheese.
- Toppings – Add guacamole or sour cream for something cool and creamy, or spoon on salsa verde and a squeeze of lime for more tang.
- Rice – White rice, brown rice, or cauliflower rice rounds out these poblano peppers if you want a larger meal.
84 Comments
Diana
1These were so tasty and easy to make. I already had the shredded chicken leftover from a previous meal so putting it all together was quick and the taco flavor was the perfect spice. I liked the texture of the poblanos, especially not taking the extra step of roasting and peeling it first, because it was getting late and I needed something quick. My hungry hubs said I should make this again! Thank you, Maya for another great recipe you shared.
Maya | Wholesome Yum
0I’m glad you thought so, Diana! Always feels like such a win when you have leftovers that make a recipe faster, right? Enjoy!
Christie Boersma
1This was very tasty and super easy. I made the chicken in the instant pot ahead of time and loved this! And just cooking the peppers a tad longer was much simpler than blistering and peeling them. Thanks Maya!
Dave
0These Stuffed Poblano Peppers are phenomenal! Garden fresh poblanos and tomatoes took this recipe over the top! Followed the recipe to a tee and the turned out perfect! Definitely a keeper!
Thanks!
Wholesome Yum D
0Garden fresh veggies must have made these extra good, Dave! I love hearing that you followed the recipe as written and they came out perfectly. Definitely sounds like you found a good use for that garden harvest!
Patricia Young
0YUM! Love this recipe. Delicious. We just picked up more peppers so I could make it again.
Wholesome Yum D
1Hi Patricia, I love that you already picked up more peppers to make it again. 😊 So glad you loved the recipe!
Jeannette
0Another VERY tasty recipe! Love this for both protein and low carbs. I have made this a couple of times and rotated from chicken to hamburger. Both were excellent! I believe key is Mexican Cheese. Thanks Maya!
Wholesome Yum D
0Oh, that’s great to know! Thanks, Jeannette 🙂
Amy
0I made this last night with hot green chili sauce instead of taco seasoning and tomatoes. It was SO good!
For dessert, I made Maya’s custard recipe. Wholesome yum!
Maya | Wholesome Yum
0Thank you for sharing, Amy! That sounds great.
Tim
0Do the Peppers need to be roasted first 🤔
Maya | Wholesome Yum
0Hi Tim, No, I don’t roast the poblano peppers first. They roast with the filling in my recipe. If you prefer, you can roast them first, and then add the filling and bake for a shorter time.
Kellie
0My family loved this dish! So good and very easy with simple ingredients. Thank you for sharing! 5 star delicious!
Maya | Wholesome Yum
0I’m so glad your family loved these, Kellie! Thank you so much!
Laura
0I really enjoyed these. My daughter said she would have preferred the peppers to be less firm, so I wonder if roasting separately while making the filling would be an alternate idea. (It took longer to prep then recipe indicates.)
Maya | Wholesome Yum
0I’m glad you enjoyed them, Laura! Yes, you can roast the peppers first to soften them if they turned out too firm for you without that step.
Shelly
0I usually precook my peppers in the oven for 8 to 10 mins until it just starts to release some of their water. Then stuff and continue the recipe as written. Hope this helps!
Linn
0Loved these and so easy! Will make them again and again.
Renee Kelly
0This recipe is delicious! The only change I made is to roast the peppers beforehand. I use your taco seasoning recipe as well, so good! The filling is what makes this recipe so yummy!
Kris White
0Such an easy but great tasting recipe!
Barb
0This recipe was delicious, I did however add from the suggestions 2/3 c of roasted (frozen) corn & rinsed, drained 1/2 C of canned black beans. The cream cheese in the recipe is what puts this recipe over the top. I did pre -cook the peppers in the oven tented with foil for about 15 minutes. I also used the diced tomatoes, juice but the brand I had included lime & cilantro. Thank You for the detailed information your recipes are outstanding!
J. Knipple
0This recipe sounds wonderful but the nutritional values do not include sodium count and that is essential in monitoring healthy cooking for people with heart issues. Wish you would have included that information so I could have tried it!
Maya | Wholesome Yum
0Sodium content can vary widely depending on various brands of ingredients, so you can add it up if you need that info for the specific ones you use. I have info on this in my nutrition policy.
Marie
0This recipe I just made it right now… is so delicious and super easy my Husband can’t get enough ?
BoulderMom
0So easy and delicious! We added green onions – perfection! Served with brown rice, refried beans and a green salad. Thanks for the recipe 🙂
Adriana
0Ok, these were fantastic. Thank you! Made basically to the letter, but ommitted the butter and used fat-free shredded cheese because we are watching our calories. So delicious! I am Mexican, and my family would absolutely balk at not blistering and peeling the peppers first. I think some people just expect stuffed poblanos to be made that traditional way. I made them as directed (no blistering or peeling) and they were fantastic. Not soft and as poblano-flavored as the traditional peeled, but delicious in a completely different and more wholesome way. Love love love. Thanks again for sharing!
Michelle
0Could I sub beef? Also thinking of adding sautéed mushrooms and Rotel instead of canned Tom’s.
Wholesome Yum D
0Hi Michelle, Yes, that would work.
Ross
0I can’t wait to try this.
Susan LeBlanc
0I do not blanch or peel poblanos as we like them crunchy. I use steak/serrated knives with this at the table and it’s easy to cut. Guess I look for quick and easy though the other method may look more attractive and easy to cut.
Susan LeBlanc
0This is wonderful. My grown son was visiting during my Keto trials. I made this for dinner and it was a big hit with my husband and son. In fact, his wife later asked for the recipe. It has lots of flavor which is a big thing with our family.
Only problem was to find 6 large problamos suitable to stuff! In a pinch, I have made it with smaller split peppers as a bottom layer and used as a casserole to be lifted out of dish for a serving. Still Great!
Chrissy
0Will this work with shredded roast?
Wholesome Yum D
0Hi Chrissy, Yes, that should work for you.
Susan
0Just had this for dinner and it was a huge hit! Everyone love the Stuffed Poblano Peppers. Very easy to make too. Will be having these again.
Kim
0After reading the comments, I put stuffed peppers minus the cheese on a baking dish, covered with foil and cooked 30 min at 400 degrees. Took off the foil, sprinkled with cheese and cooked another 12 minutes. Peppers were tender, but not mushy.
Elizabeth Larson
0This recipe is amazing and easy, if you kind of like (or even do not like) stuffed sweet peppers, you will LOVE this wonderful dish. I made a few changes because I love spicy and use what was on hand. I tripled the fresh garlic cloves, added 1 fresh jalapeño (diced with seeds),1 can Rotel 10.5 oz (in place of diced tomatoes 14.5 oz), Monterey jack (not cheddar), fajita seasoning (in place of taco seasoning). for topping after cooked, fresh avocado, cilantro, and sour cream. As another reviewer commented, the poblano’s are on the more firm side but I liked the fresh crisp of it (not mushy). Thank you for sharing this, we are on a Keto diet, and will make this a weekly meal. The best part of the delicious recipe, was I did NOT miss carbs. Thank you for sharing =)
Chrissy
0What is Rotel? And what is it?
Wholesome Yum D
0Hi Chrissy, Rotel is the brand name for canned tomatoes with green chilies.
Lori Burton
0This was pretty tasty and easy to make. I do think the peppers should have been blanched and peeled first. They were rather tough to cut into.
Maya | Wholesome Yum
0Hi Lori, I’m glad you liked the taste! The peppers should be baked until they are soft; it sounds like they needed to bake for longer if they were tough to cut into.
Lori Burton
0Poblano chiles are a mild green chile typically used to prepare chiles rellenos, rajas con queso, and crema de poblano. They need to be roasted and peeled before cooking to remove the tough outer skin which is difficult to digest. Roasting also adds flavor.
Wholesome Yum D
0Hi Lori, Feel free to cook your peppers that way if you prefer.
Maria
0My family loves this recipe. Served with tortillas chips, salsa, and sour cream. I didn’t have poblano peppers and I don’t like bell pepper so I got some long wide sweet peppers. I have no idea what they are called but very good meal. Had leftovers today.
Suzanna Chamblee
0Can you please tell me how to prepare the shredded chicken, before adding it to the peppers?
Rossie Dees
0For speed and convenience, you can just buy a pre-cooked rotisserie chicken from your deli and shred that!
Wholesome Yum M
0Hi Susanna, This is the quickest method for making shredded chicken. Enjoy!
Amy
0This was sooo good. I sprinkled some of the extra taco seasoning on top. Everyone raved about it.
Missy
0Is the serving size one whole pepper or one half pepper?
Wholesome Yum D
0Hi Missy, the serving size is for one half pepper.
Sue
0In the instructions, it does say the Serving size is 1 pepper, not one half. Serving size: 1 stuffed pepper (direct copy/paste). Otherwise, looks good… I am a stuffed pepper fan.
Julie
0Fabulous recipe! I used all items we grow at my work- poblano peppers, fresh tomatoes & cilantro. I also roasted the poblanos first with olive oil so they’d be extra soft ( family members have braces ?)
Everyone loved them!
I will definitely make these again! Thank you for a recipe without wheat, corn, soy or egg!
Wholesome Yum D
0Hi Sue, As stated in the instructions you are only stuffing half of the pepper so that would be the serving size.
Lindsay
0This was a great recipe! Easy, filling and good flavor. I didn’t have cheddar cheese so I used Monterey Jack. Plus I put them in the air fryer vs. oven. At 400 for 12 mins. Super crispy edges! I added sour cream, tomatoes, cilantro, jalapeno and some crushed plantain chips on top (minimal carbs!)
Tiffin Barthelmas
0This was so good and flavorful. Will definitely make this again!
Mary
0Made this for half time of superbowl for hubby and I. Really good. Made a few changes. Used Anaheim and pablono peppers. Added onion to the chicken and wrapped with thin slices bacon. Cooked on traeger with smoke. We loved them. It such a good recipe to expand from. Used costco rotisserie chicken. Thanks would love to show pic.
Wholesome Yum M
0Hi Mary, That sounds delicious! We would love to see photos over on the Facebook page!
April
0Made these and they did NOT disappoint! My picky daughter even ate them. I made 12 peppers all together and brought some for lunch the next day for my co-workers and they were a hit. I texted everyone the link to this recipe. Definitely a must try. Thank you so much for putting these together. Love all the recipes!
Melissa
0Ok,this was great!!! Will be making this again!!! The chicken filling is a nice change from most pepper recipes that call for ground beef or red meat. Full of flavor-made my own taco seasoning -wow!! Thank-you for posting this recipe-will definitely be my sling this on a regular basis.
Rebecca
0Just attempting this recipe and have loved others that you’ve posted, but I have to say the user experience for mobile on this website is fairly awful. I appreciate you making money off of ads and know it’s important but I can imagine a lot of people are just leaving your site due to the number of pop ups preventing me from even writing this comment easily. Source: I work in digital marketing.
Wholesome Yum M
0Hi Rebecca, Thank you for your feedback. I now have a plus membership that offers a version of the website without ads. If you are interested in reading more about it, you can here: Wholesome Yum Plus.
Dee
0Delicious! Thank you for such a great keto recipe. I couldn’t find poblano peppers, so I used Anaheim and they were fine. So good!
Suzybeth
0I made this tonight for me and my daughter. I added a few extra spices, I knew it wouldn’t have the heat we enjoy. It was delicious! Served with a side of homemade guacamole and we couldn’t have been happier. Thanks for sharing. I will be making this again and again.
Nicole
0I liked the recipe alright, but WARNING these poblano peppers ARE spicy. My fingers are numb and burning after preparing them. As far as eating them goes they have a nice flavor but the peppers are really spicy, I could barely handle them. The filling is not spicy at all, but the peppers themselves are hot. They aren’t as spicy as let’s say a jalapeño, but to say these are “not spicy” is not accurate at all. There should be a disclaimer about handling the seeds, I thought these were “not spicy” so I didn’t even worry. I would definitely wear gloves next time or make them with bell peppers and make the filling more spicy instead. These were very easy and quick to prepare, just too hot for me and my poor fingers.
Baltisraul
0I have been eating/making poblano peppers for over 20 years and never found one that was anything close to spicy. I think you got a mis-maked package.
Wholesome Yum M
0Hi Nicole, I am sorry you had that issue! Poblano peppers are usually very mild and provide more flavor than heat to recipes.
Randi
0These stuffed poblanos are TO DIE FOR! I’m having trouble believing I can eat food like this on Keto but my hubby & I are losing weight & we feel great so it must be working! These were perfect, even our teens loved them, we will make again for sure. Only thing I’ll do differently is roast the peppers a little before we stuff them. Excellent recipe, thanks for sharing!!
Catherine
0These were so easy to make! Thanks for the recipe!
I changed a few things because I used what I had on hand. Substituted venison for the chicken, used Farmer’s cheese instead of cream cheese and used monterey jack cheese instead of cheddar cheese. Didn’t try to figure out how much this changed the macros.
Thought about roasting the peppers a little before filling them but didn’t. Will do that next time.
Terri Griffith
0These were excellent!!! I did several batches for a family birthday dinner. The peppers were pretty hard. I didn’t think to soften them a little and this was not quite enough time in the oven to do the trick. I will make these again! I topped with a little bacon.
Angee
0I would roast the peppers first and use a Mexican blend of cheese instead of just cheddar. I would also season the chicken with taco seasoning. Looking forward to making this!
Angee
0This was the best stuffed poblanos I ever made! Made the stuffing exactly like you said, but I roasted the poblano halves before stuffing. The stuffing was so creamy and flavorful. Easy recipe but outstanding results. Thank you so much for sharing!
Tracey Gerard
0This looks so very delicious!
Bob
0Very good and quick and easy to make. I poached the chicken in broth and let it cool before shredding. My only suggestion is to blanch the peppers as they were a little under cooked. Will make again and also as toco filling.
April Leger
0I made these for the first time this weekend and they were delicious. My husband, who is diabetic, loved them. They weren’t too spicy – the taco seasoning gave them just the right amount of heat. The recipe was so quick and simple, I will definitely be making these again.
Kathy Campbell
0The recipe was easy to follow and was a big hit. My peppers turned out great.
Jackie Grossman
0I just made these last night and they are DELICIOUS! !!! Easy to make and they will be a dish I make often! My husband thought they were delicious too!
Bronwyn
0This recipe is really good! I only had 2 peppers, so saved half the sauce for enchiladas using egg crepes. Thanks for a great new years day dish!
Andrea Metlika
0Whoa! These are fantastic. Really like that they are made with chicken.
Emily Liao
0These stuffed poblanos are amazing and great for prepping for a family meal. Can’t wait to continue making these.